Lentil Shepherd’s Pie with Cauliflower Mash

Why You’ll Love This Recipe

• Comfort food, lightened up: creamy whipped cauliflower instead of heavy potatoes.
• Deep, savory flavor from rosemary, tomato paste, and a splash of red wine.
• Hearty and satisfying with protein-rich lentils and plenty of vegetables.
• Flexible to fit your kitchen: dairy-free, vegan, and gluten-free options included.

Grocery List

• Produce: Cauliflower, onion, carrots, celery, mushrooms, garlic, fresh rosemary, fresh parsley.
• Dairy: Butter, milk, Parmesan (optional) or use plant-based alternatives.
• Pantry: Brown/green lentils, vegetable broth, tomato paste, crushed tomatoes, olive oil, all-purpose flour (or GF flour), cornstarch (optional), vegan Worcestershire or tamari/soy sauce, dried thyme, smoked paprika (optional), bay leaf, kosher salt, black pepper, frozen peas, frozen corn.

Full Ingredients

Cauliflower Mash

• 1 large head cauliflower (about 2 lb/900 g), cut into medium florets
• 2 tbsp (28 g) unsalted butter or 2 tbsp (30 ml) olive oil
• 1/3 cup (80 ml) milk or unsweetened plant milk
• 2 tbsp (10 g) grated Parmesan or 2 tbsp (8 g) nutritional yeast (optional)
• 1 tbsp (8 g) cornstarch (optional, for a firmer, sliceable topping)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Lentil Filling in Rosemary Tomato Gravy

• 1 cup (200 g) dry brown or green lentils, rinsed
• 3 cups (720 ml) water
• 1 bay leaf
• 2 tbsp (30 ml) olive oil, divided
• 1 medium yellow onion (about 150 g), finely diced
• 2 medium carrots (about 120 g), finely diced
• 2 celery ribs (about 80 g), finely diced
• 1 cup (70 g) mushrooms, finely chopped
• 3 garlic cloves, minced
• 1 tbsp (16 g) tomato paste
• 1 tbsp (8 g) all-purpose flour (use GF AP flour if needed)
• 1/2 cup (120 ml) dry red wine (optional)
• 1 cup (240 g) crushed tomatoes
• 1 cup (240 ml) low-sodium vegetable broth
• 1 tbsp vegan Worcestershire sauce or 2 tsp tamari/soy sauce
• 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
• 1/2 tsp dried thyme
• 1/4 tsp smoked paprika (optional)
• 1/2 cup (70 g) frozen peas
• 1/2 cup (70 g) frozen corn
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For Assembly

• Olive oil, for greasing dish
• 1–2 tbsp chopped fresh parsley, for garnish
• Pinch of paprika or cracked black pepper, to finish (optional)

Step-by-Step Instructions

Step 1: Preheat and set up

Preheat the oven to 400°F (200°C). Lightly oil a 9×13 inch (23×33 cm) baking dish. Bring a medium pot of water to a boil for the cauliflower and set another pot for the lentils.

Step 2: Cook the lentils

Combine the rinsed lentils, 3 cups (720 ml) water, and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 20–25 minutes until just tender but not mushy. Drain well and discard the bay leaf. Set aside.

Step 3: Make the whipped cauliflower mash

Add the cauliflower florets to well-salted boiling water and cook 10–12 minutes until very tender. Drain thoroughly, then return the florets to the hot pot and let them steam-dry for 5 minutes (this prevents a watery mash). Add butter or olive oil, milk, salt, pepper, and Parmesan or nutritional yeast (if using). For a silky texture, blend with an immersion blender or food processor until smooth and whipped. If you prefer a firmer topping, blend in 1 tbsp (8 g) cornstarch. Taste and adjust seasoning. Keep warm.

Step 4: Sauté the vegetables

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and mushrooms. Cook, stirring occasionally, until softened and lightly golden, 7–8 minutes. Add the garlic, rosemary, thyme, and smoked paprika (if using) and cook 30 seconds until fragrant.

Step 5: Build the rosemary tomato gravy

Push the vegetables to the edges, add the tomato paste to the center, and cook 1 minute to caramelize. Sprinkle in the flour and stir to coat the vegetables. Pour in the red wine (if using) and simmer 1–2 minutes, scraping up any browned bits. Stir in the crushed tomatoes, vegetable broth, and Worcestershire/tamari. Simmer 5–7 minutes, stirring occasionally, until the gravy is glossy and thick enough to coat a spoon.

Step 6: Finish the filling

Fold the cooked lentils into the skillet along with the peas and corn. Simmer 2 minutes to heat through. Season with 3/4 tsp kosher salt and 1/2 tsp black pepper, adjusting to taste. If the mixture seems too thick, splash in a bit more broth; if too loose, simmer a few extra minutes.

Step 7: Assemble and bake

Spread the lentil filling evenly in the prepared baking dish. Dollop the cauliflower mash on top and gently spread to the edges to seal; use a spoon or fork to create ridges (these brown beautifully). Bake at 400°F (200°C) for 20–25 minutes until bubbling at the edges and the top is lightly golden. For deeper color, broil 1–2 minutes, watching closely. Rest 10 minutes before serving, then garnish with chopped parsley and a pinch of paprika or cracked pepper.

Pro Tips

• Steam-dry the cauliflower after boiling; excess moisture is the enemy of a fluffy, sliceable mash.
• For an extra-browned top, brush the mash with 1 tsp olive oil or sprinkle lightly with Parmesan before baking.
• Cook the lentils until just tender; overcooked lentils will turn the filling mushy.
• Wine adds depth, but you can skip it—use an extra 1/4 cup (60 ml) broth plus 1 tsp balsamic vinegar instead.
• If the gravy is thin, simmer uncovered to reduce or whisk in 1 tsp cornstarch mixed with 2 tsp cold water.

Variations

• Fully Vegan: Use olive oil, plant milk, and vegan Worcestershire; skip Parmesan or use nutritional yeast.
• Gluten-Free: Use a 1:1 gluten-free flour blend or thicken with 2 tsp cornstarch instead of flour; use tamari.
• Herb Swap: Try thyme-forward with a hint of sage, or use French (Puy) lentils for a firmer bite.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat, covered, at 350°F (175°C) for 20–25 minutes or until hot. For make-ahead, assemble unbaked pie, cover, and refrigerate up to 24 hours; add 5–10 minutes to bake time. Freeze baked or unbaked (well-wrapped) up to 3 months. Thaw overnight in the fridge, then bake at 350°F (175°C) until heated through and bubbly.

Nutrition (per serving)

Approximate values (with olive oil, no Parmesan): 310 calories; 14 g protein; 41 g carbohydrates; 10 g fat; 12 g fiber; 580 mg sodium. Values will vary with ingredient brands and optional additions.